Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope

11 January 2007
Crispy goats' cheese parcels, fresh figs, Salad and walnut dressing By Sean Hope

(Serves four)

For the walnut dressing 8 walnuts, roasted
1 egg yolk
1tsp Colsterworth honey
1tsp grain mustard
1tsp cider vinegar

For the crispy goats' cheese parcels 16 wonton or filo pastry squares (each about 10cm square)
1 egg, beaten
2 Skylark Hill goats' cheeses, cut into 8 pieces
Black pepper, cracked
Celery salt
3tbs olive oil

For the salad 1 packet mixed salad leaves, watercress or rocket
1 red onion, finely chopped
12 walnut halves, roasted
1tsp herb fennel, chopped
4 fresh figs, quartered

METHOD Place the walnut dressing ingredients in a blender and blitz for 10 seconds.

To make the crispy goats' cheese parcels, lay out all 16 pieces of wonton or filo pastry and lightly brush with egg wash. Place a piece of goats' cheese in the centre of each sheet and sprinkle with cracked black pepper and celery salt. Bring all corners together and crimp tightly to seal, making a purse shape.

Heat the olive oil in a pan, drop in wonton parcels and turn to brown on all sides. Remove from pan and drain on kitchen paper. Alternatively, bake filo parcels in a preheated oven at 190°C.

To assemble, place all salad ingredients in bowl. Dress salad leaves with walnut dressing and divide on to four plates. Stud each salad plate with four crispy goats' cheese parcels, plus a quartered fresh fig.

By Sean Hope, chef-director and joint propietor, The Olive Branch, Clipsham, Rutland

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